Arugula and Prosciutto Pizza
When it comes to pizza toppings, sometimes the simplest is the best. Here we combine salty-savory prosciutto and peppery arugula with two kinds of cheese to create a pie with wonderfully contrasting flavors. A sprinkling of red pepper flakes adds just the right amount of heat. The pizza is baked in an Ooni oven, which turns out professional-style pizza with a crackling crust in just 60 seconds. Use 12 oz. (375 g) pizza dough if you prefer a thin pie, or use 16 oz. (500 g) for a thicker one.
Ingredients:
- 12 to 16 oz. (375 to 500 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 1/2 cup (4 fl. oz./125 ml) pizza sauce
- 3/4 cup (3 oz./90 g) grated mozzarella cheese
- 1 Tbs. extra-virgin olive oil, plus more for brushing
- 2 packed cups (2 oz./60 g) baby arugula
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 2 oz. (60 g) thinly sliced prosciutto
- Red pepper flakes
Directions:
Let the pizza dough stand at room temperature for 30 minutes.
Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
On a lightly floured surface, roll out and stretch the pizza dough into a 15-inch (35-cm) round or an oval of roughly similar size. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered, then sprinkle the sauce with the mozzarella. Brush the crust lightly with olive oil. In a bowl, toss together the arugula, Parmesan and the 1 Tbs. olive oil, and season with salt and black pepper. Set aside.
Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is golden and the cheese is bubbling, about 1 minute.
Using the pizza peel, transfer the pizza to a cutting board. Top with the prosciutto and arugula and sprinkle generously with red pepper flakes. Cut into slices and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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